Shelf stable, high moisture fruit confections produced from secondary fruit products

ABSTRACT

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

TECHNICAL FIELD

The present invention relates generally to food products and to theirmethods of preparation. More particular, the present invention relatesto a packaged fruit pulp based edible composition, that is dimensionallystable, is ambient stable for at least 9 months, has a moisture contentgreater than 50 wt. %, is commercially sterile, has a solids contentgreater than 10 wt. %, and exhibits a minimal amount of syneresis, aswell as to their methods of preparation using pressure and/or heat.

BACKGROUND OF THE INVENTION

Increased health awareness has led to increased consumption of freshfruits and vegetables as a snack food. However, fresh fruits andvegetables are seasonal, and undergo fairly rapid spoilage. Furthermore,certain fresh fruits are not easy to consume as a snack food, especiallyby children.

Although fruit based snack foods having extended shelf lives arecommercially available, these often include additives (e.g., addedsugar, artificial sweeteners and colors, etc.) which may be consideredundesirable by consumers. Such products may be in dried forms (e.g.fruit leather and fruit strips, etc) which fail to deliver the importanthydration sensation during raw fruit consumption and result in caloriedense products. In other cases, the product may be in dimensionallyunstable form (e.g. liquid, sauce) which may be inconvenient forconsumers during handling and consumption and also lack the texturesensation and consumer experience (e.g. bite, chew type of behaviors)offered by raw fruits. Additionally, compared to liquid forms, solidproducts may better help regulate satiety. (Ref: Wijlens AG1, Erkner A,etc, Obesity (Silver Spring). 2012 November; 20(11):2226-32. Effects oforal and gastric stimulation on appetite and energy intake.)

Additionally these snack foods are often subjected to process conditions(e.g., high heat to cook and/or sterilize) that significantly changetheir natural organoleptic profile (e.g. flavor, aroma, appearance,nutritional value, etc.). These changes can negatively impact consumerappeal. Also, fruit can be expensive making fruit-based productseconomically unviable.

Certain agricultural plants are commonly grown primarily for one productbut produce additional secondary products which have lessor economicvalue but are still worth collecting if there is a market for them. Oneexample is cacao which is grown primarily for the cocoa beans which growinside a fruiting body called a cocoa pod. The pod also contains pulp(cacao pulp) which like other fruits is composed of water, sugars andfiber. This cacao pulp has had limited commercial value and is oftendiscarded or consumed on the spot by agricultural workers when the fruitis harvested. Similarly, cashew apples and coffee cherries contain pulpyfruit material in addition to the commercially desirable cashews andcoffee beans. These secondary fruit products are commonly used as mulch,animal feed or other low-value purposes. This is in spite of the factthat the fruit co-products are palatable and highly nutritious.

U.S. Pat. No. 8,586,121 discloses a packaged, shelf-stable, gellednatural fruit pulp, in which the natural pectin of the fruit pulp hasbeen substantially demethoxylated by the action of pectin methylesterase under ultra-high pressure (UHP) conditions. Also provided is amethod of preparation of the packaged, shelf-stable or ambient stable,natural fruit product.

WO 94/12055 discloses a method for preparing a fruit or vegetable gelthat includes the addition of pectin esterase to a pulp formed from afruit or vegetable to demethoxylate the pectin present therein.Optionally, calcium chloride is added, and then the resulting mixture isallowed to form a gel, which may be further processed to obtain thedesired food. Notably, the product is not stable or packaged, and isintended as an intermediate for addition to dairy, bakery orconfectionery products.

The Malaysian Cacao Board in promotional literature (seehttp://www.koko.gov.my/lkm/getfile.asp?id=1307), advertises theformation of Cacao Pulp Jelly, a semisolid, easy-to-prepare mixture ofcacao pulp, fruit juice and sugar. It is prepared by boiling fresh cacaopulp mixed with substantial amounts of refined sugar and optionalflavorings.

The African Cashew Initiative reports that cashew apple in Brazil isprocessed into fresh and dried fruit, jams, wines, candies and animalfeed. Still, only 12% of the fruit is actually used for these purposes.

Accordingly, a need remains for a co-fruit pulp based edible compositionthat is ambient stable and prepared without conventional cooking, andstill possesses many of the positive attributes or features of the cacaopulp from which it is derived, including the natural color, flavor,aroma and/or nutritional value. Ideally, the co-fruit pulp-based ediblecomposition has the benefit of having no added refined sugar orartificial sweeteners, has a balanced fruit nutrition profile, does notcause digestive issues and has low pH (typically below 4.5) as a naturalmicrobial growth hurdle to enable minimal processing. The product isdimensionally stable for convenient packaging and consumption.

BRIEF SUMMARY OF THE INVENTION

The present inventors have devised methods of making such products andedible compositions. The methods further have the advantages of minimalprocessing and minimal use of non-natural ingredients.

In one aspect, the present invention is directed to an ediblecomposition comprising (a) a co-fruit base material, (b) a hydrocolloidselected from the group consisting of pectin, agar, locust bean gum,carrageenan, guar gum, tamarind gum and combinations thereof, whereinsaid edible composition (i) is dimensionally stable, (ii) is stable forat least 12 months at ambient conditions when maintained in a sealedpackage, (iii) has a moisture content of greater than 50 wt. %, (iv) hasa pH of less than 4.5 (achieved either naturally or throughacidification with acidulants), (v) has a water activity of at least0.5, (vi) is commercially sterile, (vii) is free of artificial flavors,(viii) has a solids content of greater than 10 wt. %, and (ix) exhibitsa minimal amount of syneresis, wherein the edible composition iscontained in a sealed package.

In another aspect, the present invention is directed to an ediblecomposition comprising (a) an edible co-fruit base material, (b) ahydrocolloid selected from the group consisting of pectin, agar, gellangum, locust bean gum, carrageenan, guar gum, tamarind gum andcombinations thereof, wherein said edible composition (i) isdimensionally stable, (ii) is stable for at least 9 months at ambientconditions when maintained in a sealed package, (iii) has a moisturecontent of greater than 50 wt. %, (iv) has a pH of less than 4.5(achieved either naturally or through acidification with acidulants),(v) has a water activity of at least 0.5, (vi) is commercially sterile,(vii) has a solids content of greater than 10 wt. %, and (viii) exhibitsa minimal amount of syneresis, wherein the edible composition iscontained in a sealed package.

In another aspect, the present invention provides a method of preparingof a co-fruit pulp based edible composition, said method comprising:

forming a mixture comprising

-   -   (i) a co-fruit pulp base material, and    -   (ii) a hydrocolloid selected from the group consisting of        pectin, agar, gellan gum, locust bean gum, carrageenan, guar        gum, tamarind gum and combinations thereof,

exposing the mixture to heat and/or pressure sufficient to render themixture commercially sterile, and

packaging the mixture,

wherein the edible composition is (i) is dimensionally stable, (ii) isstable for 9 months at ambient conditions when maintained in a sealedpackage, (iii) has a moisture content of greater than 50 wt. %, (iv) hasa pH of less than 4.5 (achieved either naturally or throughacidification with acidulants), (v) has a water activity of at least0.5, (vi) is commercially sterile, (vii) has a solids content of greaterthan 10 wt. %, and (viii) exhibits a minimal amount of syneresis.

In yet another aspect of the method detailed above, the mixture ispackaged and then exposed to the heat and/or pressure. In an alternativeaspect, the mixture is exposed to heat and/or pressure and thenpackaged.

In yet another aspect of one or more embodiments of the compositions andmethods detailed above, the base material may comprise a co-fruit pulpconcentrate, a co-fruit pulp, a co-fruit pulp puree, a co-fruit pulppaste, a co-fruit pulp liquor, and/or a co-fruit pulp byproduct. In someembodiments of the invention, the edible composition contains no addedsugars.

In some embodiments, the co-fruit material is derived from cacao pulp.

In some embodiments, the co-fruit material is derived from coffeecherries.

In some embodiments, the co-fruit material is derived from cashewapples.

In some embodiments, the edible composition is free of artificialflavors.

In some embodiments, the edible composition is free of artificial orhigh-intensity sweeteners.

In some embodiments, the edible composition is free of added refinedsugar.

In some embodiments, the edible composition is free of any added sugar.

Optionally, the edible composition as detailed above may furthercomprise a mixture of different fruits and/or vegetables and/or nuts orsome combination thereof. In some embodiments of one or more of themethods and compositions detailed above, the mixture may furthercomprise an enzyme, an acidulant, a flavoring, a coloring, a sweetener,an antioxidant, a non-dairy based protein source, a fiber source, cocoaflavanols/cocoa liquor/cocoa powder, a nutritional supplement or somecombinations thereof. The mixture may consist or consist essentially ofthe recited ingredients.

One skilled in the art will recognize that cacao pulp, coffee cherry andcashew apple are only examples of co-fruits which may be employed in theedible compositions herein described.

The confectionery composition may additionally contain edible fruitand/or vegetable and/or nut byproducts in addition to co-fruits. Thepreparation of fruit and/or vegetable juices is one process that oftengenerates a byproduct having a useful organoleptic profile and/ornutritional value when compared to the original fruit and/or vegetablematerial despite the removal of much of the liquid. Orange pulp, citruspeel, banana byproducts, grape pomace, carrot peels and similar materialare some of the non-limiting examples encompassed herein.

BRIEF DESCRIPTION OF THE FIGURES

The disclosure will be better understood, and features, aspects andadvantages other than those set forth above will become apparent whenconsideration is given to the following detailed description thereof.Such detailed description makes reference to the following figure,wherein:

FIG. 1 is an illustration of the composition of the cacao seed pod fromthe Theobroma cacao plant.

FIG. 2. An illustration of the composition of the coffee cherry from theCoffea coffee plant.

FIG. 3. An illustration of the composition of the cashew apple from theAnacardium occidentale cashew tree.

FIG. 4 is a graph comparing initial bite texture measured by acompressions test for commercial fruit products and fresh fruit pieces.

FIG. 5 is a graph comparing initial bite texture measured by acompressions test for fresh fruit pieces and compositions of the presentinvention.

DETAILED DESCRIPTION OF THE INVENTION

In accordance with the present invention, a packaged, co-fruit basededible composition is provided that is dimensionally stable, ambientstable for at least 9 months, has a moisture content greater than 50 wt.%, has a pH less than 4.5 (achieved either naturally or throughacidification with acidulants), has a water activity greater than 0.5,is commercially sterile, is free of artificial flavors, has a solidscontent greater than 10 wt. %, and exhibit minimal amount of syneresis,while advantageously possessing many of the positive attributes orfeatures of the base material from which it is derived, including thenatural color, flavor, aroma and/or nutritional value. Such acomposition may be prepared using a co-fruit based mixture, ahydrocolloid and any optional additional ingredients and a heat and/orpressure process. The use of co-fruit as the base material enables anedible composition to be obtained that utilizes nutritionally valuableco-fruit byproducts that may otherwise go unused. The edible compositionhas an optimum balance of water and solid content, such that it has aunique texture while being stable in ambient conditions. In addition,the use of co-fruit allows for the preparation of an edible compositionthat does not require or need the addition of refined sugar orartificial sweeteners but could use other forms of added sugar.

I. Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which the disclosure belongs. Although any methods andmaterials similar to or equivalent to those described herein can be usedin the practice or testing of the present disclosure, the preferredmaterials and methods are described below.

The term “fruit” refers generally to the edible portions of fruit, e.g.fruit flesh and edible fruit skins. In various embodiments that comprisefruit, they generally do not contain fruit seeds or stones havingmaximum dimension greater than about 2 mm nor do they generally containthick fruit peels such mango peel or apple peel. In some embodiments theskin is removed from the fruit. In other embodiments, the skin is notremoved.

The term “co-fruit” refers to any fruit which is a secondary productfrom an agricultural plant which is grown primarily for its non-fruitplant parts. The primary product may be seeds, beans, nuts, leaves,flowers, roots, tubers, bulbs, or stems. “Co-fruit” may also refer toportions of the fruit—for example watermelon rinds—which are discardedin processes which produce products from the more desirable fruit parts.The term is used herein in the culinary sense rather than the botanicalclassification.

The term “fruit pulp” herein refers to a pulp obtained by comminuting anatural, fresh fruit. The pulp may comprise, or consist essentially of,a pulp that has been concentrated by evaporation or other means, or itmay consist essentially of full moisture fruit pulp. Preferably, thefruit pulp consists essentially of comminuted fruit flesh. However, thepulp preferably has not been treated at a temperature above about 70°C., more preferably it has not been treated at a temperature above about50° C., and most preferably it has not been treated with heat (i.e. ithas been kept at ambient temperature or below). It will be appreciatedthat the fruit may have been frozen for storage and/or transport eitherbefore or after comminution to produce the pulp. Additionally, invarious embodiments, fruit pulp may be the same as a fruit puree (asfurther detailed below), or alternatively is the starting material forthe preparation of a fruit concentrate or a fruit paste.

Cacao pulp is a by-product of cacao bean harvesting. It is a whitemucilaginous layer, which firmly envelops individual seeds of the fruitof the Theobroma cacao plant as shown in FIG. 1. It is formed during poddevelopment from the endocarp meristem and makes up approximately 40% offresh seed weight and about 10% of overall fresh pod weight. Cacao pulpis commercially available and can be purchased, for example, from AgroInova (www.suavva.com).

Cacao pulp and mucilage typically contains 80-90% water, 10-15% sugar,0.4-2.0% citric acid, 1% pectin and other constituents includingpentosans, polyphenols and antioxidants. Cacao pulp and mucilage hasboth a high polyphenol and antioxidant content, and is sometimesreferred to as a “superfood” having significant health benefits. It hasbeen used to make juice, cocoa jelly, alcohol, vinegar and puree. 800 kgof seeds contains approximately 40 liters of pulp and mucilage. However,it has been found that the nutritionally beneficial components of cacaopulp and mucilage such as polyphenols begin to oxidize and degrade assoon as the pulp and mucilage is released from the cacao pod and beginsto ferment. Additionally, cacao pulp offers an additional revenue streamto communities that harvest cacao pods for chocolate production. Onesuch method of separating the cacao pulp from the seeds is detailed inUS 20130316056.

Coffee cherry pulp (also identified as coffee fruit without the beans)is a by-product of coffee manufacturing. It represents around 43% of theweight of the coffee fruit on a fresh weight basis, or approximately 28%(26-30%) of the coffee fruit on a dry weight basis. The mucilage, about5% (5-14%) of the dry weight of the fruit, may or may not be included inthe coffee cherry pulp. The coffee pulp is typically obtained either bysubjecting fruit to a depulping operation using water, or by firstdrying it, followed by a dehulling operation. The fresh pulp typicallyincludes about 60 to 80% moisture. The dry solids typically comprise 17to 28% fiber, 10 to 13% protein, 2 to 10% minerals (ash), and 50 to 70%sugars and higher carbohydrates. It has a pH in the range of 4 to 5.5.

Cashew apple pulp (also identified as cashew fruit pulp) is a by-productof cashew nut production. The cashew apple is considered an “accessaryfruit” of Anacardium occidentale. The true fruit is the cashew nut inits shell which is attached to the apple. The cashew apple typicallycontains about 75% water. The dry solids typically comprise about 14%protein, 12% fiber, 27% sugar, and 1.4% minerals (ash).

Other co-fruit materials can be prepared in the same manner and can beutilized as an optional additional additive in any of the compositionsdescribed herein. In general, any co-fruit material may be used.However, it may be necessary to adjust water, sugar and acid levelsdepending on the composition of the co-fruit product.

Fruit puree is defined as chopped, homogenized fresh or frozen fruit inits natural composition. No additional components have been added. Itcan be prepared, for example, by blending fresh fruit or fruit pulp in astandard food processor or blender until homogeneous. The fruit may ormay not include the skin of the fruit based up the identity of the fruitand the thickness of the skin. In some embodiments the skin is removedfrom the fruit pulp before blending (e.g., mangos, apples, bananas,etc.). In some embodiments, the skin is not removed from the fruitbefore blending (e.g., raspberries, blueberries, strawberries, etc.).Although the range may vary with the type of fruit being pureed, invarious embodiments the fruit puree will typically have a water contentof about 80%, about 85%, about 90%, about 95% or more, by weight (thewater content ranging for example from about 80% to about 95%, or about85% to about 95%); stated another way, the puree may have a solid (e.g.,sugar) content of about 20 Brix, about 15 Brix, about 10 Brix, or less(the solids (e.g., sugar) content ranging for example from about 5 toabout 20 Brix, or about 5 to about 15 Brix). Co-fruit puree is similarlydefined in that nothing is added to the homogenized co-fruit pulp.

Vegetable and nut purees can be prepared in the same manner and can beutilized as an optional additional additive in any of the compositionsdescribed herein. For vegetables and nuts, only the edible portion isused, and the shell or inedible portions are separated as necessaryprior to use.

Fruit paste is defined as a puree with most of the water contentremoved. The water removal is done using methods generally known in theart (e.g., heat, evaporation, freeze drying, or any other standardmethod). Preferably, the water is removed under conditions which limitor prevent unwanted degradation (e.g., cooking) of the startingmaterial. For example, in one particular embodiment water removal isachieved by means of freeze drying or heating under vacuum, so thatlittle if any cooking of the starting material occurs. Although therange may vary, the fruit paste typically has a water content of about30%, 25%, 20%, 15%, or less, by weight (the water content ranging forexample from about 15% to about 30%, or about 20% to about 30%); statedanother way, the fruit paste may have a solids (e.g., sugar) content ofabout 70 Brix, about 75 Brix, about 80 Brix, about 85 Brix, or more (thesolids (e.g., sugar) content ranging for example from about 70 to about85 Brix, or about 70 to about 80 Brix). Typically, the fruit paste has aconsistency similar to that of thick dough. For example, Paradise Fruitsby Jahncke (www.paradisefruits.co.uk) sells numerous fruit pastesincluding, but not limited to, raspberry, apple, mango, cherry andorange. Co-fruit paste is similarly defined in that most of the watercontent has been removed from co-fruit pulp using methods known in theart.

Vegetable and nut pastes (e.g., almond or peanut butter) can be preparedin a similar manner and may be utilized as an optional additionaladditive in any of the compositions described herein.

Fruit concentrate is intermediate between fruit puree and fruit paste,having a higher solids concentration/lower water concentration than afruit puree but a lower solids concentration/high water concentrationthan a fruit paste, inasmuch as some of the water has been removed fromthe fruit puree using methods generally known in the art, therebyincreasing the amount of dissolved solids and sugars. Typically,however, the water concentration will be less than 80%, and in someinstances will be about 75%, about 70%, about 65%, or about 60% byweight (the water concentration ranging for example from about 60%, toabout 75%, or about 65% to about 70%); stated another way, the fruitconcentrate will typically have a solids (e.g., sugar) content ofgreater than 20 Brix, and in some instances will be about 25 Brix, about30 Brix, about 35 Brix, or about 40 Brix (the solids (e.g., sugar)content ranging for example from about 20 to about 40 Brix, or about 25to about 35 Brix). Many are commercially available. For example,TreeTop® (www.treetop.com) sells numerous fruit concentrates including,but not limited to, mango, apple, pear, and blueberry. Co-fruitconcentrate is similarly defined in that some of the water content hasbeen removed from co-fruit pulp.

Vegetable and nut concentrates can be prepared in a similar manner andmay be utilized in any of the compositions described herein.

“Shelf stable” refers to a product that can be stored at typical chillcabinet temperatures of about 7° C. for a period of at least 3 months,at least 6 months, at least 9 months, at least 12 months, or morewithout unacceptable deterioration of organoleptic properties orappearance, or without developing microbiological activity outsideregulatory limits.

“Ambient stable” refers to a product that can be stored at typicalambient temperatures, such as 20-25° C. and 60% relative humidity, for aperiod typically of at least 3 months, at least 6 months, at least 9months, at least 12 months, or more without unacceptable deteriorationof organoleptic properties or appearance, or without developingmicrobiological activity outside regulatory limits.

A “high moisture” product is defined as having greater than 50% watercontent, and in some instances may have a moisture content of about 55%,about 60%, about 65%, about 70%, about 75%, about 80%, about 85% ormore, by weight, but will typically have a moisture content within therange of about 55% to about 85%, or about 60% to about 80%.Additionally, or alternatively, the product may have a water activity ofgreater than 0.7, greater than 0.8, greater than 0.9, from about 0.7 toabout 1, or some value in between this range (e.g., about 0.85, about0.9, or about 0.95). Water activity (A_(W)) is the partial vaporpressure of water in a substance divided by the standard state partialvapor pressure of water and expressed mathematically as A_(W)=P/P₀,where P is the vapor pressure of water in the substance, and P₀ is thevapor pressure of pure water at the same temperature. In the field offood science, the standard state is defined as the partial vaporpressure of pure water at the same temperature.

An “intermediate moisture” product is defined as having between 15% and50% moisture content by weight, and/or and a water activity of from 0.4to 0.8.

A “low moisture” product is defined as having less than 15% moisturecontent by weight, and/or a water activity below 0.4.

As is known in the art, low and intermediate moisture food productsnaturally inhibit the growth of bacteria, yeast and mold that areresponsible for food spoilage. The possibility of spoilage directlyaffects the shelf life, storage stability, and storage conditions of afood product. For a food to have a useful shelf life without relying onrefrigerated storage, it is necessary to control the pH, the wateractivity or a combination thereof. It is an advantage of the presentinvention to provide an edible composition with a water activity greaterthan 0.5 that is ambient stable. It is another advantage of the presentinvention to provide an edible composition with a water activity greaterthan 0.5 that is shelf stable.

The term “ultra-high pressure” refers to an isostatic pressure of atleast about 200 MPa. Higher pressures are also included in thisdefinition.

Heat processing is defined as the combination of temperature and timerequired to eliminate a desired number of microorganisms from a foodproduct. The temperature may be generated by any suitable meansincluding, but not limited to, electromagnetic radiation.

“Electromagnetic radiation” is defined so as to encompass theelectromagnetic spectrum as is understood in the art. Examples ofelectromagnetic radiation include, but are not limited to, microwaves,radio waves, ultraviolet, and infrared. Devices that created focusedelectromagnetic energy are known in the art, for example a microwaveoven.

“Commercial sterility” of thermally processed food, as defined by the USFood and Drug Administration, means the condition achieved—

(i) By the application of heat which renders the food free of—

-   -   (a) Microorganisms capable of reproducing in the food under        normal nonrefrigerated conditions of storage and distribution;        and    -   (b) Viable microorganisms (including spores) of public health        significance; or

(ii) By the control of water activity and the application of heat, whichrenders the food free of microorganisms capable of reproducing in thefood under normal nonrefrigerated conditions of storage anddistribution.

“Commercial sterility” of equipment and containers used for asepticprocessing and packaging of food means the condition achieved byapplication of heat, chemical sterilant(s), or other appropriatetreatment that renders the equipment and containers free of viablemicroorganisms having public health significance, as well asmicroorganisms of nonhealth significance, capable of reproducing in thefood under normal nonrefrigerated conditions of storage anddistribution.

The organoleptic properties of the edible composition are any propertiesthat are associated with the taste (e.g., flavor), sight (e.g., color),smell (e.g., aroma), and/or touch (e.g., texture) of the final product.

A byproduct is defined as a secondary product derived from amanufacturing process, chemical reaction, or other process in which saidbyproduct is not the primary target output of the process. In terms ofthis application, the byproduct is of fruit and/or vegetable and/or nutorigin. Examples of byproducts that are relevant to this inventioninclude, but are not limited to, the skin of a mango, the peel of acitrus fruit, the pomace of grapes, the skin of a carrot, and the skinof a banana. Cacao pulp is another example of such a byproduct in thatit is a secondary product from the harvesting of cacao seeds for theproduction of chocolate. While cacao pulp has significant nutritionalvalue, its use in additional commercial products is only beginning to beexplored. Such byproducts are often generated when food and/or vegetableand/or nuts are processed for commercial use, and they are oftendiscarded despite having significant value. One skilled in the art willrecognize that this invention is applicable to any edible fruit and/orvegetable and/or nut byproduct. Any description herein to an ediblecomposition or a cacao pulp based edible composition is equallyencompassed by one or more edible fruit and/or vegetable and/or nutbyproducts as the source of the base material. It is an advantage of thepresent application to provide an edible composition prepared fromedible fruit and/or vegetable and/or nut byproducts.

All percentages described herein are on a weight/weight basis unlessotherwise specified.

II. Co-fruit Based Edible Composition

As described herein, this application relates to a fofruit based ediblecomposition, wherein said edible composition comprises a co-fruit basematerial, and a hydrocolloid. Said composition is advantageouslydimensionally stable, ambient stable for at least 12 months, has amoisture content greater than 50 wt. %, has a pH less than 4.5, has awater activity greater than 0.5, is commercially sterile, is free ofartificial flavors, has a solids content greater than 10 wt. %, and doesnot exhibit syneresis. Additionally, the edible composition retains oneor more of the organoleptic properties and/or nutritional values of thebase material from which it is derived or prepared.

The edible composition may be prepared without the addition of refinedsugar or artificial sweetener. However, in some embodiments, the ediblecomposition further comprises one or more optional additives that areselected from a fruit (in the form of a pulp, paste, puree, concentrate,or any combination thereof), a vegetable (in the form of a pulp, paste,puree, concentrate, or any combination thereof), a nut (in the form of apulp, paste, puree, concentrate, or any combination thereof), an enzyme,an acidulant, a nutritional supplement, a sweetener, a divalent metalion, an antioxidant, a coloring, a flavoring and/or combinationsthereof. The final product is an edible composition suitable forpackaging in single or multiple serving sizes.

Because this invention relates to edible compositions intended for humanconsumption, all ingredients, additives and other additions to anycomposition or used in any method are generally regarded as safe (GRAS)as designated by the United States FDA or FEMA GRAS as designated by theInternational Flavor and Manufacturing Association.

In some embodiments, the edible composition according to the presentinvention may be 100% organic as defined by the US Department ofAgriculture, the European Commission or appropriate certifyingorganization. The products are preferably substantially or completelyfree of artificial food additives. In some embodiments the ediblecomposition is 100% all natural ingredients.

As previously noted, the edible composition of the present inventionadvantageously has an optimal balance between water or moisture contentand solid content, such that it has a unique texture and maintains oneor more of the organoleptic and/or nutritional benefits of the a basematerial from which it is derived or prepared. Typically, the ediblecomposition has a moisture content of about 50%, about 55%, about 60%,about 65%, about 70%, about 75%, about 80%, about 85% or more, byweight, but will typically have a moisture content within the range ofabout 50% to about 95%, or about 60% to about 80%. However, it isunderstood that the edible composition will be within appropriate safeantimicrobial limits as determined the United States FDA, the EuropeanCommission or appropriately designated regulatory agency.

It should be recognized that the edible composition is in the form of agelatinous, dimensionally stable solid that has a unique, desirabletexture. This can be described in terms of bloom, a measure of gelstrength. Bloom is the force, expressed in grams of force or Newtons,necessary to depress the surface of a gel by 4 mm with a standard 0.5″diameter cylindrical probe (AOAC TA-10 probe) When measuring a puregelatin, a reference sample of gel has a concentration of 6.67% and hasbeen kept for 17 hours at 10° C. The same method may be applied anygelled compositions, but the concentration and testing conditions varybased on the application and nature of the composition. Gel strengthincreases with concentration and time as the gel matures. It decreaseswith temperature.

It some embodiments, the bloom of the edible composition may be greaterthan 250, greater than 300, greater than 400, or even greater than 500,or more. Alternatively, the edible composition may have a bloomtypically between about 250 and 500, or about 300 and 400. In these orother embodiments, the gel will have texture strength as determined bystandard compression testing typically greater than 500 g of force (4.9N), greater than 1000 g of force (9.8 N), greater than 1500 g of force(14.7 N), greater than 2000 g of force (19.6 N), greater than 2250 g offorce (22.1 N), or even greater than 2500 g of force (25.6 N).Alternatively, the edible composition may have a texture strengthtypically between about 500 and 2500 g of force, or about 1500 and 2500g of force.

In some embodiments, the initial bite texture of the compositions willmore closely resemble that of ripe fruit pieces compared to prior artfruit-based shelf stable compositions. Combined with the high moisturecontent and natural flavor of the product, this gives the consumer anexperience more closely resembling the sensations of fresh fruit. Insome embodiments, compositions of the present invention will exhibit aninitial bite compression value of less than 5000 grams or less than 2500grams or less than 1500 grams. In some embodiments, the composition willbe formulated to have an initial bite compression value close to that ofthe corresponding fresh fruit. For example, a mango-flavored embodimentmay be formulated to have an initial bite compression value similar tothat of a piece of fresh mango. The resemblance of the initial bitetexture of certain embodiments of the present invention to that of ripefruit pieces can be demonstrated through measurements of compressionforce of the product. The following compression testing method wasperformed on fruit and fruit-based compositions:

Initial Bite Compression Testing Method

-   -   Remove samples from packaging (if applicable) and place on hard        surface. Using a ¾ inch cork and rubber punch, cut out        cylindrical samples. Adjust the height (thickness) to be about        10-11 mm with a straight razor. If samples were stored in        non-ambient environmental conditions, allow samples to come to        room temperature before testing. Samples need to be homogenous        and able to conform to the sample requirements and dimensions.    -   Attach the 50 mm diameter aluminum cylindrical probe (P/50) to a        Stable Micro Systems Ltd. Texture Analyzer TA.XT Plus. Using the        Exponent Software, calibrate the force with a 2 kg weight,        calibrate the height, and calibrate the frame stiffness to 3000        g for the 5 kg load cell and 45000 g for the 50 kg load cell.    -   Enter the sample dimensions into the parameters tab under Test        Configuration. Make sure that the correct probe is selected        (P/50; 50 mm DIA CYLINDER ALUMINUM) under the probe selection        tab. Enter the following parameters into the TA settings menu:        -   Test Mode: Compression        -   Pre-Test Speed: 1.00 mm/sec        -   Test Speed: 1.00 mm/sec        -   Post-Test Speed: 1.00 mm/sec        -   Target Mode: Force        -   Force: 39 N (for 5 kg load cell) 400 N (for 50 kg load cell)        -   Trigger Type: Auto (Force)        -   Trigger Force: 0.049 N        -   Break Mode: Off        -   Stop Plot at: Start Position        -   Tare Mode: Auto        -   Advanced Options: On        -   Control Oven: Disabled        -   Wait for Temperature: No        -   Frame Deflection Correction: On—Multi Point    -   Place sample on the platform under the probe in the center.        Bring the probe down close to the sample (but not touching the        sample). Once the sample is in place, select TA from the menus        and select “Run a Test”. Once the sample is named and saved in        the correction location, click start test at the bottom of the        pop up screen. The Exponent Software will send the parameters to        the texture analyzer and start running the test. The probe will        move towards the sample at 1 mm/sec, and once the probe and        sample reach a contact force of 0.049N (5 g), the data will        start to be recorded. The probe will continue to move towards        the sample until 39 N force is reached. Once that force is        reached, the probe will move away from the sample at 1 mm/sec        and return to the start position.    -   Exponent will produce a graph of Force (g) vs Time (sec). Peak        forces (g) are extracted where there is a peak in the graph        which relates to the point in which the gel or matrix structure        breaks. The strain (%) is also extracted at this same point. The        strain (%) is the percentage that the sample was able to be        compressed before the gel or matrix breaks. If the sample does        not “break”, the 50 kg load cell will have to be used with a        maximum target of 400 N. If the sample still does not “break”        under 400 N, take the force at 50% strain. Typically 5-10        samples are required to understand the sample and the natural        variability of the product.

As previously noted, the edible composition is advantageously shelfstable, ambient stable, or both. As a result, the present inventionprovides an edible composition that has many of the benefits orproperties of the base material from which it is derived or prepared,but it may be stored for a much longer period of time. For example, invarious embodiments, it may be shelf stable, ambient stable or both forat least 3 months, at least 6 months, at least 9 months, at least 12months, or more.

In one or more embodiments, fresh co-fruit pulp is preferred forpreparing the edible composition herein. However, previously frozenco-fruit pulp, canned co-fruit pulp, partially dehydrated co-fruit pulpor rehydrated co-fruit pulp, as well as frozen juices, concentrates,pastes, purees, nectars, liquors, powders, byproducts, frozen juicepulps and combinations thereof are also suitable for use.

The base material comprises the co-fruit pulp in the edible compositionregardless of the form in which it is added, for example, but notlimited to, pulp, puree, concentrate, paste, liquor or combinationsthereof. In some embodiments, the edible composition comprises greaterthan 30% of the base material, greater than 40% of the base material,greater than 50% of the base material, greater than 60% of the basematerial, greater than 70% of the base material, greater than 80% of thebase material, greater than 90% of the base material, greater than 95%of the base material, or greater than 99% of the base material.

In some embodiments the co-fruit pulp may be augmented by one or moreadditional agricultural byproducts. Examples of byproducts that mayoptionally augment the co-fruit pulp include, but are not limited to,skins or peelings of fruit or vegetable products including, for example,the skin of a mango, the peel of a citrus fruit, the pomace of grapes,the skin of a carrot, and the skin of a banana.

The edible composition further comprises a hydrocolloid. Usefulhydrocolloids herein include, but are not limited to, pectin, agar,gellan gum, locust bean gum, carrageenan, guar gum, tamarind gum,starches, caseinate, xanthan gum, konjac flour, alginate, modifiedstarches, tapioca, plant proteins, dairy proteins and mixtures thereof.Preferred hydrocolloids are selected from the group consisting ofpectin, agar, gellan gum, locust bean gum, carrageenan, guar gum,tamarind gum and combinations thereof. The composition can comprise fromabout 0.5 wt. % to about 12 wt. % of the hydrocolloid, about 1 wt. % to8 wt. % about 2 wt. % to 6 wt. %.

In some embodiments, the hydrocolloid may be pectin. As is known in theart, pectin has different degrees of esterification (DE) where the DE isexpressed as a percentage of methyl esters present in relation to thewhole. In some embodiments, the pectin has a DE of less than 50 (LM—lowmethoxyl). In some embodiments the pectin has a DE of greater than orequal to 50 (HM—high methoxyl). In some embodiments, the LM pectin isamidated (LMA). The pectin may be added to the composition as a drypowder, as a solution wherein the powder is dissolved in a suitablequantity of water, or a combination thereof. The appropriate pectin isselected based on the natural pectin present in the base material (i.e.the fruit, vegetable and/or nut material) in the base material and thedesired organoleptic profile of the edible composition. Chia seeds areknown to comprise a high content of pectin, ascorbic acid, and calciumlactate, and, in some embodiments, it may be used as the source ofpectin.

In some embodiments, the hydrocolloid may be agar. The basic materialthat is known as agar is derived from various genera and species ofseaweeds in the class Rhodophyceae. The term agar as used in the presentapplication includes all materials commonly so known in the art. Agar iscommercially available and is furnished in the form of a dry powder ordried strips. In some embodiments, the agar may be added as a dry powderto the base material while, in other embodiments, it may be hydratedprior to addition to the base material. In some embodiments, acombination of dry powder agar and hydrated agar may both used. Manycommercial formulations of agar are known in the art, and any agarcomposition suitable for use in food products is suitable for thisapplication.

In some embodiments, the hydrocolloid may be gellan gum. The basicmaterial that is known as gellan gum is a water-soluble anionicpolysaccharide produced by the bacterium Sphingomonas elodea (formerlyPseudomonas elodea). The term gellan gum as used in the presentapplication includes all materials commonly so known in the art. Gellangum is commercially available and is furnished in the form of a drypowder. In some embodiments, the gellan gum may be added as a dry powderto the base material while, in other embodiments, it may be hydratedprior to addition to the base material. In some embodiments, acombination of dry powder gellan gum and hydrated gellan gum may bothused. Many commercial formulations of gellan gum are known in the art,and any gellan gum composition suitable for use in food products issuitable for this application.

The present invention modifies the pectin or hydrocolloid present in thebase material to form a gel. The pectins are demethoxylated by theaction of added pectin methyl esterase under controlled conditions toproduce demethoxylated pectins that form a gel with the water naturallypresent in the base material, and thereby bind it into a dimensionallystable gel matrix. A gel is dimensionally stable, and gel formation canbe recognized, for example, by the mechanical properties of the product.In particular, the product is semi-solid and dimensionally stable;typically a gel has a texture intermediate that of natural fruit fleshand jelly. Gel formation may also be recognized by thermal analysis, asthe gel will have a melting point endotherm that is detectable bydifferential scanning calorimetry. By way of illustration and notlimitation, a dimensionally stable solid holds its shape when removedfrom any packaging or outside structural support for an extended periodof time.

As previously noted, the edible composition of the present invention isgelatinous. Co-fruit pulp may contain endogenous pectin methyl esterase(PME) and polygalacturonase (PG) enzymes (a pectinase). The PMEdeesterifies the methoxy groups on the pectin chain to leavepolygalacturonic acid. The carboxylate groups on the demethoxylatedpectin crosslink through divalent metal ions, frequently calcium,resulting in gel formation. However, in some embodiments, when processedin accordance with the present invention, incubation of cacao pulp withthe endogenous PME alone is insufficient to produce a dimensionallystable product suitable for consumption, packaging or handling.Therefore, in some embodiments, the mixture further comprises additionalenzymes.

In some embodiments, the edible composition according to the presentinvention further comprises the addition of additional enzymes,especially pectin methyl esterase (PME), to the base material. The addedPME can be obtained from various sources, including plants, bacteria orfungi. One PME obtained from a generally recognized as safe (GRAS)strain of aspergillus niger is commercially available. Another preferredsource of PME is fruit or vegetable pulps that are especially rich inPME, for example tomato pulp. The use of fruit or vegetable pulps as asource of PME reduces the number of additives in the mixture and makespossible the preparation of a 100% fruit and/or vegetable and/or nutedible composition. PME may be added in an amount sufficient to achievea concentration in the mixture used to prepare the edible compositionsuch that it is present in an amount of from about 0.05 wt. % to about1.0 wt. %, or from about 0.3 wt. % to 0.5 wt. %. The amount of PME maybe optimized based on the amount of endogenous enzyme and hydrocolloidpresent in the base material and the desired organoleptic profile of theedible composition.

Co-fruit products typically have a characteristic organoleptic profile,specifically taste, which is may be weak, unfamiliar or otherwise lessthan optimal for some consumers. With that in mind, a large variety offruits and/or vegetables and/or nuts may be used as optional additionalingredients with the co-fruit pulp in the base material to create aunique and interesting taste profile that may be more appealing toconsumers.

The present invention may optionally further comprise a wide variety offruits including, but not limited to, aacai berries, apple, apricot,avocado, banana, blackberry, black currant, blueberry, boysenberry,cantaloupe, currant, cherry, cloudberry, coconut, cranberry, date,dragon fruit, elderberry, fig, goji berry, gooseberry, grapes, raisin,grapefruit, guava, huckleberry, jackfruit, jujube, juniper berry, kiwi,kumquat, lemon, lime, lychee, mandarin, mango, marion berry, melon,cantaloupe, honeydew, miracle fruit, mulberry, nectarine, olive, orange,blood orange, clementine, tangerine, papaya, passion fruit, peach, pear,persimmon, plum/prune, pineapple, pumpkin, pomegranate, pomelo, purplemangosteen, quince, raspberry, salmon berry, black raspberry, redcurrant, star fruit, strawberry, squash, tamarillo, tomato, ugli fruit,watermelon and mixtures thereof.

Some embodiments of the present invention may optionally furthercomprise a large variety of nuts, including, but not limited to,almonds, cashews, chestnuts, coconuts, hazelnuts, macadamia, peanut,pecan, pine nuts, pistachio, walnut, and mixtures thereof.

Some embodiments of the present invention may optionally furthercomprise a large variety of vegetables, including, but not limited to,artichoke, arugula, asparagus, amaranth, beans, broccoli, Brusselsprouts, cabbage, carrots, cassava root, cauliflower, celery, chard,collard greens, eggplant, endive, kale, kohlrabi, legumes, lettuce,maize, mushrooms, mustard greens, spinach, okra, onions, parsley,peppers, pumpkin, radicchio, rhubarb, root vegetables, radish, spinach,squash, sweet potato, tomato, tubers, water chestnut, watercress, yuccaroot, zucchini, and combinations thereof.

In some embodiments, the composition may optionally further comprise oneor more fruits and/or vegetables and/or nuts in addition to the cofuitpulp.

Syneresis is the expulsion of water from the matrix of a gel. It iscaused by the slow collapse of the gel matrix which decreases thedimensions of the gel and increases the concentration of components in asystem. Syneresis in a closed package in a food product is undesirablefrom both the perspective of consumer appeal, and the health and safetyof the edible composition. As such, it is an advantage of the presentinvention to provide an edible composition that exhibits minimal, andpreferably no, syneresis, particularly when stored at ambient conditionsfor an extended period of time (e.g., for at least 3 months, at least 6months, at least 9 months, at least 12 months, or more).

In some embodiments, additional flavorings may be added to give theedible composition a suitable organoleptic profile. The flavor may comefrom natural sources in any physical form, including, but not limitedto, a solid, a powder, an oil, a liquid, a concentrate, a paste, apuree, a liquor, or any combination thereof. The flavor is any flavorused in food products. The amount of flavoring is determined empiricallybased on the desired organoleptic profile of the edible composition. Insome embodiments, the flavoring is the same type as the base material.In some embodiments, the flavoring is different from the base material.In some embodiments of the edible composition no additional flavoring isadded.

In some embodiments, additional coloring may be added to thecomposition. Typically, the color may be selected so as to give thefinal product a color that is most closely associated with the basematerial from which is derived or prepared. In other embodiments, thecolor is selected to impart a specific color to the edible compositionbased on specific criteria, such as, but not limited to, productmarketing or consumer appeal. In some embodiments, the color may beselected to impart a color more closely associated with an optionalfruit and/or vegetable and/or nut used in the edible composition. Insome embodiments of the edible composition no additional coloring isadded.

The edible composition may further comprise a divalent metal ion addedin the form of a salt. Without being limited to any particular theory,it is believed that some metal salts promote gel formation of thehydrocolloid, especially pectin. One suitable divalent metal ion iscalcium, for example, in the form of calcium chloride, calcium acetate,calcium lactate, calcium lactate gluconate, calcium ascorbate orcombinations thereof. Calcium lactate is preferred. The addition of adivalent metal ion salt is not necessary in all embodiments. Theaddition of additional fruit and/or vegetable and/or nuts in the basematerial may obviate the need for added calcium. For example, mangocontains sufficient endogenous calcium for satisfactory gel formationwithout the addition of divalent metal ion salts. On the other hand, theaddition of calcium salts may be used to achieve satisfactory gelformation of apple pulp. Even with the addition of added optionalingredients that are high in calcium, in some embodiment the addition ofadditional calcium may still be required to achieve the desiredorganoleptic profile of the edible composition. Where present, thedivalent metal ion salt is typically added in an amount (as Ca²⁺) offrom about 0.05 wt. % to about 3 wt. %, from about 0.05 wt. % to about0.4 wt. %, from about 0.2 wt. % to 0.4 wt. %. Chia seeds are known tocomprise a high pectin, ascorbic acid, and calcium lactate content, and,in some embodiments, it may be used as the source of calcium.

The edible composition according to the present invention optionallyfurther comprises the addition of an acidulant. An acidulant may be anedible organic acid and/or acidic juice (e.g. lemon juice, lime juice,etc) added in sufficient amounts to provide the composition with a pH ofabout less than 4.5, less than 4.2, less than 4.0, less than 3.7. Theparticular pH selected from within this pH range may depend in part uponthe hydrocolloid employed, the nature of the pulp used, the pH targetneeded for certain minimal processing, and/or the organoleptic profiledesired in the edible composition. For example, satisfactory results maybe obtained when the edible organic acidulants are employed at levelsranging from about 0.1 to 1.0 wt. %, preferably about 0.1 wt. % to about0.6 wt. %, and most preferably from about 0.2 wt. % to about 0.4 wt. %.

A variety of edible organic acids can be used as the acidulant to adjustthe pH of the edible composition as well as to modify the taste andtartness of the edible composition. Examples of suitable acids for useherein include, but are not limited to, acetic acid, citric acid,tartaric acid, malic acid, lactic acid, fumaric acid, ascorbic acid andmixtures thereof, especially in the form of the sodium, potassium and/orcalcium salts thereof. In addition to providing a desired tartness tothe flavor, such acidulants may affect the ability of the hydrocolloidto form a gel. Chia seeds are known to comprise a high pectin, ascorbicacid, and calcium lactate content, and, in some embodiments, it may beused as the source of an edible organic acid.

Although the edible composition in various embodiments advantageouslyhas no refined sugar or other sweeteners (e.g., artificial sweeteners)added, in some embodiments, the edible composition may further comprisesupplemental sweeteners such as, but not limited to, saccharine,aspartame, thaumatin, potassium acetylsulfame, sucralose, and mixturesthereof without departing from the scope of the invention. Othersuitable sweeteners that become permitted for use or commerciallyavailable from time to time can also be used. In some embodiments, theamount of the sweetener is determined empirically based on the desiredorganoleptic profile of the edible composition.

In certain embodiments the edible composition may further comprise anantioxidant to promote stability. A suitable antioxidant is ascorbicacid, which may also function as an acidulant or nutritional supplement.Preferably, the antioxidant is present in an amount of from about 0.1wt. % to about 4 wt. %, preferably from about 0.1 wt. % to about 2 wt.%, based on the total weight of the pulp. The ascorbic acid may bederived from natural fruit in the pulp.

As is known in the art, many vitamins and minerals are heat labile anddecompose quickly upon heating or cooking. Accordingly, the presentmethods and compositions advantageously permit the incorporation ofnutritional supplements, especially nutritional supplements that areheat labile. The nutritional supplements include, but are not limitedto, vitamin A, vitamin C (ascorbic acid), vitamin B1 (thiamine), vitaminB2 (riboflavin), vitamin B3 (niacinamide), vitamin B5 (pantothenicacid), vitamin B6 (pyridoxine HCl), vitamin B12 (cobalmin), vitamin D(cholecalciferol), vitamin E, vitamin K (phytonadione), biotin, choline,niacin, folic acid, calcium, chromium, copper, ginseng, and combinationsthereof. In some embodiments, a nutritional supplement can serve as anadditive in another category simultaneously. For example, ascorbic acidis an acidulant, antioxidant, and a nutritional supplement.

III. Packaging

The edible composition may be packaged in any suitable material formaintaining it in ambient stable and/or shelf stable condition for atleast 3 months, at least 6 months, at least 9 months, at least 12months, or more. A portion of the packaging may be transparent to allowinspection of the package contents. The packaging is substantiallyimpermeable to microorganisms, and it is also substantially impermeableto gases such as oxygen, in order to maintain the freshness of theproduct. Preferably, the packaging is substantially oxygen-impermeable.For example, suitable packaging materials have an oxygen permeability at23° C. and 50% relative humidity less than about 2 cm³/m²/day at 1 atmpressure. Suitable packaging films include, but are not limited to,oxygen barrier laminates such as C5045 Cryovac, and oxygen scavengingfilms.

The packaging may, for example be in the form of a container havingrigid walls such as a glass or plastic jar or cup. Alternatively, thepackage may be a flexible pouch. The term “flexible pouch” refers to aclosed container formed substantially or completely of a flexible sheetmaterial. The sheet material normally comprises at least one continuouslayer of thermoplastic film, or it may be a laminated sheet made up ofmore than one thermoplastic film layer. The sheet material making up thepouch may optionally further comprise a metal layer, such as an aluminumlayer, to render the material oxygen-impermeable and to provideaesthetic effects.

The finished products may be formed into any suitably sized and shapedpieces. In some embodiments, the pieces are individually packaged assingle serving products. Individual single servings vary in size but, inone or more embodiments may be between about 100 and about 120 g each.In another embodiment, mini-cups holding between 5 and 20 g of theedible composition are used. The edible composition may be placed orprepared inside of suitable packaging to minimize moisture gain or lossduring extended storage at either shelf (less than about 7° C.) orambient temperature (e.g., about 20-25° C.). Suitable packagingincludes, but is not limited to, pouches fabricated from flexiblepackaging film or vacuum sealed single serve plastic cups.

In some embodiments, the packaging will be stable and safe toelectromagnetic radiation processing, especially microwave processing.As such, the package is free of any material (e.g. an aluminum layer)which would be unsuitable for microwave exposure. Such packaging isknown in the art and commercially available.

In some embodiments, the packaging may be a single or multiple servingsize cup or flexible pouch that is stable to pressure and/or microwaveprocessing. The mixture can be loaded into the cup or pouch, which isthen vacuum sealed prior to processing. In some embodiments, the mixturemay be processed under microwave conditions in either a batch orcontinuous flow process and then packaged into single or multipleserving-size cups or pouches.

The mixture from which the edible composition is prepared (as furtherdetailed below) may be filled into the container in conventional fillingor form-fill-seal equipment. The equipment may be adapted to fill thecontainer with regions of two or more different edible compositionmixtures. For example, two different edible composition mixtures may befilled into the container through concentric filling tubes in similarfashion to so-called “one-shot” confectionery molding methods in orderto provide a product having a shell of a first edible composition and acore of a second edible composition. Alternatively, two or moredifferent edible composition mixtures may be filled into a packagespatially separate from one another in a side-by-side or layered manner.

As previously noted, the body of an exemplary package may comprise orconsist essentially of a pouch of flexible sheet material. The pouchmay, for example, be a so-called pillow pouch, typically formed bycontinuous form-fill-seal equipment, or the pouch may be formed bybonding together front and back faces of flexible sheet materials aroundtheir marginal edges. In certain embodiments, the pouch may be astand-up pouch; that is the pouch may be formed by bonding togetherfront and back faces of sheet material around three edges, with a gussetsheet inserted and bonded to the respective fourth edges of the frontand back sheets to form a base for the pouch. The total thickness ofeach flexible wall of the pouch may be, for example, in the range offrom about 50 micrometers to about 1000 micrometers, for example fromabout 100 micrometers to about 500 micrometers.

The pouch may be provided with a nip and/or a line of weakness and/or atear strip to allow the pouch to be opened more easily after filling.The volume of the edible composition in the package may range in variousembodiments from about 20 ml to about 1000 ml, from about 30 ml to about300 ml, from about 50 ml to about 250 ml. This volume may be appropriatefor containing an individual portion of the edible composition suitablefor consumption by one person. Typically, the edible compositionsubstantially fills the package.

Packaging of the mixture from which the edible composition is preparedmay occur either prior to or after the pressure and/or heat process. Insome embodiments, the mixture is placed in packages which are suitablefor the subsequent processing, sealed, and then processed in a pressureand/or heat process. In some embodiment, the mixture is processed by apressure and/or heat process and packaged thereafter. In someembodiments, the processed mixture is cooled prior to packaging. In someembodiments, the processed mixture is packaged before cooling.

IV. Method of Preparation

In general, the various ingredients as set forth above, including asuitable source of co-fruit pulp base material (e.g., a pulp, paste,puree, liquor and/or concentrate), and alternatively a fruit and/orvegetable and/or nut byproduct, is mixed with a suitable hydrocolloid,and then subjected to a suitable pressure and/or heat process that doesnot undesirably alter (e.g., cook) one or more of the organolepticproperties and/or the nutritional value of the base material. In someembodiments, the source of the base material is a co-fruit paste, aco-fruit puree, a co-fruit liquor or any combination thereof. In analternative embodiment, the source of the base material is a fruitand/or vegetable and/or nut byproduct. In one or more of theseembodiments, the present invention is additionally directed to thepreparation of an edible composition as describe above. The mixture isexposed to a pressure and/or heat process, for example, but not limitedto, microwave or ultra-high pressure conditions, to provide the ediblecomposition. Such process will render the edible compositioncommercially sterile. The composition may be packaged either before orafter processing. The final product is an edible composition suitablefor packaging in single or multiple serving sizes.

The process according to the present invention comprises the addition ofa hydrocolloid to the base material. Specific hydrocolloids aredescribed elsewhere herein. The composition typically includes thehydrocolloid from about 0.1 wt. % to 12 wt. %, about 0.2 wt. % to 8 wt.%, about 0.5 wt. % to 6 wt. %. The amount of hydrocolloid in the mixturemay be determined based on, for example, the pH of the base material,the method of processing, the water content of the mixture, and/or thedesired organoleptic profile of the edible composition.

Typically, the step of preparing the base material is performed attemperatures below about 50° C., or below about 40° C. or below about 20C. In some embodiments it may be necessary to use refrigeration tocontrol the gelling of pectin/enzyme system. Conditions are selectedsuch as to substantially retain most or all of the natural organolepticprofile and/or nutritional value of the co-fruit pulp base material. Itmay be necessary to carefully select the preparation temperature basedon details of the composition and processing line. Too low a temperaturemay result in a high viscosity making the composition difficult to pumpthrough the process. On the other hand, too high a temperature may causepremature gelling which also can cause excessive viscosity.

In some embodiments, the mixture may be prepared comprising, oralternatively consisting essentially of, a pulp, a puree, a paste,and/or a concentrate (as defined herein) of the base material incombination with the hydrocolloid and optionally one or more additionalingredients detailed herein. Any fruit and/or vegetable and/or nuts asdescribed above or included in the Examples below is encompassed herein.In one or more embodiments, the mixture comprises, or consistsessentially of, about 20-40 wt. % of a paste, or about 25-30 wt. % of apaste, and about 60-75 wt. % of a puree, with the balance being made upother optional ingredients recited herein. In another embodiment, themixture comprises, or consists essentially of, about 40-80 wt. % of apuree, or about 45-75 wt. % of a puree, and about 20-45 wt. % of aconcentrate, or about 25-30 wt. % of a concentrate, with the balancebeing made up of hydrocolloid and other optional additives recitedherein. In yet another embodiment, the mixture may comprise, or consistessentially of, about 75-99 wt. % of a puree, with the balance beingmade up of hydrocolloid and other optional additives recited herein.

The process according to the present invention optionally furthercomprises the addition of an enzyme, and more particularly PME, to thebase material. As previously noted PME is commercially available and/ormay be present in the optionally added fruit and/or vegetable and/or nutmaterial. If added to the mixture, the amount may be selected tooptimize gel formation, the texture and/or the organoleptic profile ofthe edible composition. Typically, from about 0.05 wt. % to about 1.0wt. %, about 0.3 wt. % to 0.5 wt. % may be added.

In some embodiments, additional optional ingredients may be added to thebase material and hydrocolloid prior to mixing as previously noted.These optional ingredients may be selected from the group consisting ofa fruit (in the form of a pulp, paste, puree, concentrate, or anycombination thereof), a vegetable (in the form of a pulp, paste, puree,concentrate, or any combination thereof), a nut (in the form of a pulp,paste, puree, concentrate, or any combination thereof), an enzyme, anacidulant, a flavoring, a coloring, a sweetener, an antioxidant, anon-dairy based protein source, a fiber source, cocoa flavanols/cocoaliquor/cocoa powder, a nutritional supplement and/or combinationsthereof. The mixture may consist or consist essentially of the recitedingredients. These optional ingredients are described elsewhere hereinand are typically selected to give the edible composition a specificorganoleptic profile and/or nutritional value. Alternatively, one ormore of these optional ingredients may be added after comminuting toform a mixture just prior to exposing the mixture to the pressure and/orheat process.

Any fruit and/or vegetable and/or nuts as described above or describedin the Examples below is encompassed herein as an optional additionaladditive. As is known in the art, the skin of a fruit, vegetable or nutmay or may not be edible or favored by consumers of the ediblecomposition. In some embodiments the skin of the base material isremoved before comminuting. In other embodiments the skin of the basematerial is not removed before comminuting. The pulp may be comminutedinto a substantially smooth puree or it may be a more loosely choppedpulp (e.g. containing, for example, pieces larger than about 1 mmmaximum dimension, for example, pieces having maximum dimensions of fromabout 1 mm to about 5 mm). The resulting comminuted material may be amixture of smooth puree and larger pieces. The inclusion of some fruitpieces in the puree provides a non-uniform or granular texture in theedible composition that may be preferred by consumers. Preferably, thepulp is a whole pulp wherein none of the components of the flesh of thebase material are removed before subsequent processing steps. In someembodiments, the moisture content of the comminuted material issubstantially the same as the moisture content of the fruit and/orvegetable from which it was obtained. Typically, fresh fruit pulp has awater content of at least 50 wt. %, least 60 wt. %, least 70 wt. %, atleast 80 wt. %, at least 90 wt. % water. As is recognized in the art,different fruit, nut and vegetable pulps and purees will have adifferent moisture composition. In some embodiments, the water contentof the pulp may be reduced by methods known in the art, including forexample, but not limited to, evaporation, heating and/or reducedpressure, under conditions that will not have an unwanted effect on theorganoleptic properties of the edible composition.

The process according to the present invention comprises blending theingredients into a smooth or semi-smooth mixture prior to processingunder a pressure and/or heat process, typically, for example, ultra-highpressure (UHP) or electromagnetic radiation. Blending is done in anapparatus of appropriate size ranging from a standard commercial foodprocessor or blender to prepare, for example prototype or pilot batches,to a large industrial scale high-shear blender (e.g. production andcommercial batches). These techniques are well known in the art.

Pectinase enzymes (specifically PG) depolymerize pectin chains, and inparticular, they depolymerize the demethoxylated pectin chain in a fruitpulp. It is an advantage of the present invention that the applicationof either an ultra-high pressure or an electromagnetic energy processhas the effect of at least partially inactivating the endogenous PG inthe base material. The presence of PG enzymes in the final compositionmay give rise to syneresis which is unfavorable in product formulation.

The conditions for either the pressure and/or heat processing of themixture are generally selected in order to inactivate spoilage enzymessuch as peroxidase and PG. Although PME is more resistant to heat andpressure, it has been found, surprisingly, that it is not necessary toinactivate the PME in order to achieve a fully ambient stable product.Accordingly, in some embodiments, the process according to the presentinvention does not comprise additional stabilizing steps after thepressure and/or heat treatment. In this regard, it should be noted thatpackaging the edible composition after exposure to the pressure and/orheat treatment is not considered an additional stabilizing step.

Regardless of method by which the mixture is processed, (i.e. exposureto heat and/or pressure conditions), in some embodiments, the bloom ofthe edible composition may be greater than 250, greater than 300,greater than 400, or even greater than 500, or more. Alternatively, theedible composition may have a bloom typically between about 250 and 500,or about 300 and 400. In these or other embodiments, the gel will havetexture strength typically greater than 500 g of force (4.9 N), greaterthan 1000 g of force (9.8 N), greater than 1500 g of force (14.7 N),greater than 2000 g of force (19.6 N), greater than 2250 g of force(22.1 N), or even greater than 2500 g of force (25.6 N). Alternatively,the edible composition may have a texture strength typically betweenabout 500 and 2500 g of force, or about 1500 and 2500 g of force.

A. Heat Processing

In some embodiments, the mixture comprising the base material, thehydrocolloid, and optional additional ingredients is processed underheat conditions to achieve commercial sterilization. This may lead todemethoxylation of the natural fruit and/or vegetable pectin which maylead to gel formation while simultaneously forming a commerciallysterile edible composition. Such techniques are known in the art. In apreferred embodiment the heat process is electromagnetic radiation,especially, but not limited to, microwave radiation.

As is known in the art, microwave processing of foods can result inpasteurization and/or sterilization. It is also used for cooking, dryingand preservation of food material. Microwave treatment has the abilityto achieve destruction of microorganisms at temperatures lower than thatof conventional pasteurization due to significant enhancement ormagnification of the thermal effects. It also has a number ofquantitative and qualitative advantages over conventional heatingtechniques. One important advantage in the present application is thatthe application of microwave radiation to the mixture comprising thebase material, the hydrocolloid, and optional additional ingredients mayachieve sterilization of the composition without cooking the mixture.

Another advantage of microwave processing is the location of heatgeneration which is the product itself. The effect of small heatconductivities or heat transfer coefficients is eliminated. Therefore,larger quantities can be heated in a shorter time and with a more eventemperature distribution. The shorter time that the mixture is heatedprevents it from cooking, or more generally, prevents the undesirabledegradation of the organoleptic properties and/or nutritional value ofthe fruit and/or vegetable base material from which the ediblecomposition is prepared.

Another advantage to microwaves is the rate in which the base materialis heated. The temperature of a microwave heated material increases at amuch greater rate than a conventionally heated material. This reducesthe time the material spends at higher temperatures. The shorter heatingtime and the shorter time at higher temperature reduces the undesirabledegradation of the organoleptic properties and/or nutritional value ofthe base material from which the edible composition is prepared. Thismay improve the organoleptic profile and/or nutritional value of theedible composition by preventing the composition from cooking which mayin turn improve the consumer appeal of the edible composition.

Exposure to electromagnetic radiation may be done, for example, ineither a continuous flow or batch process. In a continuous flow process,the mixture comprising the base material, the hydrocolloid, and anyadditional optional ingredients is pumped into the applicator orapparatus at a rate such that the exposure of the mixture to theelectromagnetic radiation is homogenous, consistent and sufficient tosterilize. The pumping rate may be adjusted to achieve proper exposurewhile minimizing processing time. In some embodiments the exposure toelectromagnetic radiation may be from about 5 seconds to about 20minutes; from about 15 seconds to about 10 minutes, from about 20seconds to about 6 minute, or from about 20 seconds to about 1 minute.The composition and flow rate of the mixture, as well as the power ofthe energy source would determine the optimal exposure time of theedible composition.

In a batch process, the mixture may be placed inside the electromagneticenergy source and exposed to electromagnetic radiation for apredetermined amount of time, which is sufficient to commerciallysterilize the mixture. The mixture may optionally be placed inside aseparate container that is placed inside the electromagnetic energysource. The predetermined amount of time may be based, for example, onthe size of the batch, the power of the energy source, and thecomposition of the mixture.

Additionally, in some embodiments, the mixture is packaged intosingle-serving or multi-serving packages prior to batch processing. Thepackaging material will be safe and stable to electromagnetic radiation,especially safe to microwave processing.

In some embodiments, after exposure to the electromagnetic radiationeither from a batch or continuous flow process, the exposed mixture iscooled enough to be handled safely. In some embodiments, the exposedmixture is packaged while still hot and gel formation occurs inside ofthe package. In other embodiments, the exposed mixture is permitted tocool, and gel formation occurs prior to packaging.

B. Pressure Processing

In some embodiments, the mixture comprising the base material, thehydrocolloid, and any additional optional ingredients is processed underpressure to achieve gel formation. The combination of the pressure andadiabatic temperature increase may be sufficient to commerciallysterilize the mixture. In some embodiments, the process is carried outunder ultra-high pressure (UHP). The term “UHP” refers to an isostaticpressure of at least about 200 MPa. In some embodiments the pressure isfrom about 300 MPa to about 690 MPa, from about 350 MPa to about 600MPa, but higher pressures can also be used. Methods for the UHPtreatment of an edible composition are described, for example, in U.S.Pat. No. 8,586,121, which is fully incorporated by reference herein.

Apparatus for performing UHP treatment of foodstuffs are well known.Suitable equipment is, for example, available from Avure Technology Inc.of Seattle, Wash., Flow International Corp., Kobe Steel, Amahe S A ofSpain, and Engineered Pressure Systems (Mass, US and Belgium).

The pressure and duration of the UHP treatment is generally sufficientto commercially sterilize the mixture and typically may be from about 1minute to about 30 minutes, from about 2 minutes to about 15 minutes,from about 4 minutes to about 10 minutes.

In some embodiments the mixture is placed in single or multiple servingpackages that are stable to the pressure conditions, sealed, and exposedto pressure. In other embodiments, the mixture is exposed to pressurefollowed by packaging.

The application of UHP to the edible composition causes an adiabatictemperature rise in the material under pressure. The magnitude of thistemperature rise depends on the pressure, but is typically about 10° C.to 15° C. for a pressure of 400-500 MPa. The resulting peak temperatureof the product is referred to as the peak pressurization temperature.The temperature increase is such that the adiabatic temperature rise isnot sufficient to cause undesirable degradation of the organolepticprofile of the mixture from which the edible composition is prepared,and more specifically, is not sufficient to cook the mixture. Thetemperature of the mixture may subsequently fall during thepressurization treatment due to heat loss through the walls of thepressure vessel.

Exemplary UHP conditions are: vessel temperature about 30° C., pressureabout 400 MPa (which leads to a maximum processing temperature of about40° C., due to the adiabatic heating), and duration about 5 minutes.However, these conditions may be varied based on the composition of themixture to achieve optional gel formation and commercial sterilizationof the edible composition.

The invention is illustrated by, but not limited to, the followingExamples.

Examples Example 1. Cacao-Fruit Confection with Pectin Produced in aBatch Microwave Method

Several samples of a combination cacao and fruit confection containingadded pectin were prepared according to the ingredient list in Table 1(approximately 1.4 kg scale). The ingredients were combined and blendedinto a smooth paste with the additional fruit flavor and PME being addedright at the end of mixing to minimize loss of flavor and shear on theenzyme. The blended mixture was placed in a microwave suitable pressurecooker and heated at full power (1000 W kitchen microwave) for six toeighteen minutes. The pressure cooker was cooled enough to safely open.The still warm composition was immediately transferred into suitable,single serving plastic cups (5 to 20 g per package or 100 to 120 g perpackage), sealed and cooled to ambient temperature.

TABLE 1 Cacao-Fruit Confection Ingredients with Pectin Prepared by aBatch Microwave Method Ingredients Sample 1 Sample 2 Sample 3 Frozen(defrosted) Cacao 68.53  68.53  68.86  puree (Agro Innova) Paradise ®Mango Paste 27.28  — — (78 brix) Paradise ® Pineapple Paste — 27.28  —(78 brix) Cacao Paste — — 27.28  Cargill ® Unipectin LM, 3.10 3.10 3.10PG225S Mango flavor 0.33 — — (Takasago ®) Pineapple flavor — 0.33 —(Takasago ®) Ascorbic acid 0.05 0.05 0.05 Calcium Lactate 0.36 0.36 0.36Novoshape ® PME 0.36 0.36 0.36 All values are in weight % of the whole.

Example 2. Cacao-Fruit Confection Produced by a Batch Microwave Method

Several samples of a combination cacao and fruit confection containingagar were prepared according to the ingredient list in Table 2 using themethod as describe in Example 1 above (approximately 0.7 kg scale).

TABLE 2 Cacao-Fruit Confection Ingredients with Agar Prepared by a BatchMicrowave Method Ingredients Sample 4 Sample 5 Cacao puree (fromEcuador, 97.6 36.71 pH ~3.5, MC ~90%) Flavor (Grapefruit natural 0.40 —WONF TAK-660987) Mango puree (Trader Joe's — 36.71 frozen chunks) Flavor(Mango natural — 0.40 WONF TAK-660957) Treetop ® mango puree — 24.47concentrate (28 Brix) Agar 2.0 1.71 All values are in weight % of thewhole.

Example 3. Cacao Paste and Cacao Liquor Confection Produced by a BatchMicrowave Method

Several samples of a combination cacao paste and cacao liquor containingpectin were prepared according to the ingredient list in Table 3 using avariation of the method as describe in Example 1 above (approximately0.7 kg scale). In this variation of the batch microwave processingmethod, the batch was manually stirred halfway through the heating toensure that the cacao liquor was fully melted and uniformly blended. InSample 8, chia seeds were used as the source of pectin, ascorbic acidand calcium lactate.

TABLE 3 Cacao Liquor Confections Produced by a Batch Microwave MethodIngredients Sample 6 Sample 7 Sample 8 Frozen (defrosted) Cacao 61.1446.94 59.94 puree (Agro Innova) Cacao Paste 20.00 21.20 21.20 CacaoLiquor (Blommer) 15.00 25.00 15.00 (100%) Cargill ® Unipectin LM, 3.103.10 — PG225S Ascorbic Acid 0.05 0.05 — Calcium lactate 0.36 0.36 — Chiaseeds — — 3.86 Novoshape ® PME 0.36 0.36 All values are in weight % ofthe whole.

Example 4. Cacao Confections

Several samples of a pure cacao pulp confection were prepared onapproximately 0.5 kg scale using the method as described in Example 1above. See Table 4 for the list of ingredients.

TABLE 4 Cacao Confections with Pectin Produce by a Batch MicrowaveMethod Ingredients Sample 9 Sample 10 Frozen (defrosted) cacao 96.5596.19 puree Cargill ® Unipectin LM, 3.45 3.10 PG225S Calcium Lactate —0.36 Novoshape ® PME — 0.36 All values are in weight % of the whole.

Example 5. Water and pH Analysis of Cacao Pulp Samples

The pH and water activity (A_(W)) of the prototype examples was measureusing standard techniques and is presented in Table 5 below. As can beseen from the data, pure cacao pulp (Samples 6 to 8) imparts a pH ofabout 4.0 to 4.1 to the final edible composition, while added fruitmaterial lowers the pH. As is known in the art, gel formation is pHdependent, so the effect of pH on gel strength was examined in Example 6below.

TABLE 5 pH and Water Activity Data Example No. pH Water Activity (A_(W))Sample 1 3.44 0.941 Sample 2 3.45 0.955 Sample 3 3.56 0.949 Sample 43.55 1.0 Sample 5 3.50 1.0 Sample 6 3.98 0.95 Sample 7 4.08 0.951 Sample8 4.08 0.960

Example 6. Acidulant Effect on Gel Formation

Because many fruits, especially citrus fruit such as mangos, oranges andlemons, are acidic, and pH is known to affect gel strength, it isimportant to determine the optimal pH and hydrocolloid concentration inthe product formulation. To determine the optimal pH for gel formationin the edible composition, samples with varying amounts of acidulantwere prepared according to the data in Table 6 below. The gel strengthwas then determined empirically by applying force to the container. Thepresence, or lack thereof, of wrinkle formation in the gel provides aquick empirical observation of relative gel strength.

TABLE 6 Relative Gel Strength for Agar Formulations Prepared via UHPConditions Sample Sample Sample Sample Sample Sample Sample Ingredients11 12 13 14 15 16 17 Citric Acid — 0.1M 0.2M 0.3M 0.3M 0.4M 0.5M pH 72.57 2.4 2.3 2.3 2.2 2.0 Agar 0.575% 0.575% 0.575% 0.575% 1.75% 0.575%0.575% Gel ✓✓✓ ✓✓ ✓ ✓✓ No No No Strength

As can be seen in the data in Table 6, gel formation is directlyaffected by the pH of the sample. Lower pH formulations (Samples 15 to17) did not form a gel while the higher pH samples did (more check marksindicates an empirically stronger gel). Example 11, the control, formedthe strongest gel with no acid present while Examples 12 and 13, withprogressively higher acid concentrations and lower pH, formed weakergels until the acid concentration and pH reached a point where no geleven formed. An increase in the Agar concentration at pH 2.3 (compareSamples 14 and 15) results in gel formation. From this data, it isdetermined that either the pH of the mixture, the hydrocolloidconcentration, or preferably both should be optimized to form the ediblecomposition with the desired organoleptic profile.

Sample 18: Coffee Cherry Pulp Based Confection

The products shown in Table 1 may be produced substituting coffee cherrypulp (in fresh, frozen or canned form) for the cacao pulp.

Sample 19: Cashew Apple Pulp Based Confection

The products shown in Table 1 may be produced substituting cashew applepulp (in fresh, frozen or canned form) for the cacao pulp.

Example 7 Samples for Compression Testing

Samples were prepared using the heat method process similar to Example 1according to the formulas in Table 7.

TABLE 7 Sam- Sam- Sam- Sam- Sam- Sam- ple ple ple ple ple ple 20 21 2223 24 25 Fruit Mango puree 0 0 0 60 0 60 puree (~28brix) Mixed berry 0 00 0 60 0 puree (~28brix) Fruit paste concentrate 0 27.28 27.28 0 0 0(~78brix) Cacao Fruit Pulp 98.6 71.32 68.5 38.6 34.4 37.6 Gelling Agar 11 0 1 1 1 System Gellan Gum 0 0 0 0 0 1 LM Pectin 0 0 3.1 0 0 0 PME 0 00.36 0 0 0 Calcium 0 0 0.36 0 0 0 Lactate Natural Flavor 0.4 0.4 0.4 0.40.4 0.4 Protein powder 0 0 0 0 0 0 Fiber powder 0 0 0 4.2 0 Total % 100100 100 100 100 100

Initial Bite Compression Testing according to the above 1.00 mm/secmethod was performed on three commercially available fruit candies(Starburst Original Orange, Starburst Gummies Orange and Kasugai MangoGummies), Fruit-based shelf stable products (That's It Apple/Mango andThat's It Apple/Blueberry), as well as five samples of fresh fruit(Mango, Strawberry, Banana, Peach and Pineapple). The results are shownin FIG. 4. As can be seen, the candies and fruit based products hadinitial bite force values ranging from 5000 to 25000 grams, whereas thefresh fruit samples had initial bite force values well below 2500 grams.

Compression Testing was then run on the compositions of Samples 20-25and these were plotted against the fresh fruit products in FIG. 5. Notethat the fresh fruit values ranged from 500 g to about 2500 grams whileinventive samples ranged from about 300 g to about 4100 grams. Thisdemonstrates that it is possible to match the initial bite force oftypical fresh fruits when preparing compositions according to theteachings of the present invention.

Additional samples were made according to the formulas in Table 8 usingthe process of Example 1.

TABLE 8 Sample Sample Sample Sample Sample Sample Sample Ingredient 2627 28 29 30 31 32 CCP (Cacao Puree) 95.58 65.98 0 0 0 0 0 Chocolateliquor 0 15 0 0 0 0 0 (unsweetened) Mango chunks 0 0 68.03 71.53 5067.45 47.865 (Trader Joes' frozen mango chunks) Mango Puree 0 0 24.4724.47 0 0 0 Concentrate (Treetop Brand) Mango paste 0 0 0 0 45.73 27.280 concentrate (Paradise Brand) Carrot chunks 0 0 0 0 0 0 47.865 WholeWild 0 0 6 0 0 0 0 Blueberry frozen pieces (Trader Joe's) Cayenne Pepper0 0 0 0 0 1 0 (1%) Monk fruit 0.15 0.15 0 0 0 0 0 Citric Acid 0 0 0 2.5Honey 0 15 0 0 0 0 0 Agar (AG-SW) 0 0 1.1 1.1 0 0 0 LME (Cargill 3.1 3.10 0 3.1 3.1 3.1 Unipectin LM) Pectinase PME 0.36 0.36 0 0 0.36 0.36 0.36(NOVOSHAPE) Calcium Lactate 0.36 0.36 0 0 0.36 0.36 0.36 Ascorbic Acid0.05 0.05 0 0 0.05 0.05 0.05 Orange Flavor 0.4 0 0 0 0 0 0 Mango Flavor0 0 0.4 0.4 0.4 0.4 0.4 Total 100 100 100 100 100 100 100

This written description uses examples to disclose the invention,including the best mode, and also to enable any person skilled in theart to practice the invention, including making any compositions andperforming any incorporated methods. The patentable scope of theinvention is defined by the claims, and may include other examples thatoccur to those skilled in the art. Such other examples are intended tobe within the scope of the claims if they have structural elements thatdo not differ from the literal language of the claims, or if theyinclude equivalent structural elements with insubstantial differencesfrom the literal languages of the claims.

1. An edible composition comprising: a mixture comprising (a) a co-fruitpulp base material, and (b) a hydrocolloid selected from the groupconsisting of pectin, agar, gellan gum, locust bean gum, carrageenan,guar gum, tamarind gum and combinations thereof, wherein said ediblecomposition (i) is dimensionally stable, (ii) is stable for at least 9months at ambient conditions when maintained in a sealed package, (iii)has a moisture content of greater than 50 wt. %, (iv) has a pH of lessthan 4.5 (v) has a water activity of at least 0.5, (vi) is commerciallysterile, (vii) is free of artificial flavors, (viii) has a solidscontent of greater than 10 wt. %, and (ix) exhibits minimal syneresis,wherein the edible composition is contained in a sealed package.
 2. Thecomposition according to claim 1, further comprising pectin methylesterase.
 3. The composition according to claim 1, further comprisingone or more additional additives, wherein said additives are selectedfrom the group consisting of a fruit, a vegetable, a nut, an acidulant,a non-dairy based protein source, a fiber source, cocoa flavanols/cocoaliquor/cocoa powder, a nutritional supplement, a sweetener, a divalentmetal ion, an antioxidant, a coloring, a flavoring and combinationsthereof.
 4. The composition according to claim 1, wherein the wateractivity is greater than 0.7.
 5. The composition according to claim 1,wherein the water activity is greater than 0.9.
 6. The compositionaccording to claim 1, wherein the pH is less than 4.2, preferably lessthan 4.0, and more preferably less than 3.7.
 7. The compositionaccording to claim 1, wherein the hydrocolloid is pectin, agar, gellangum, or a combination thereof.
 8. The composition according to claim 3,wherein the fruit is mango, pineapple, and/or grapefruit.
 9. Thecomposition according to claim 3, wherein the acidulant is selected fromthe group consisting of acetic acid, citric acid, tartaric acid, malicacid, lactic acid, fumaric acid, ascorbic acid and mixtures thereofand/or acidic fruit juice (e.g. lemon juice, lime juice, etc).
 10. Thecomposition according to claim 3, wherein the co-fruit is coffee cherry.11. The composition according to claim 3, wherein the co-fruit is cashewapple.
 12. The composition according to claim 3, wherein the co-fruitpulp is cacao pulp.
 13. The composition according to claim 1, whereinthe composition has an initial bite compression force of less than 5000grams.
 14. The composition according to claim 1, wherein the compositionhas an initial bite compression force of no more than 2500 grams. 15.The composition according to claim 1, wherein the composition has aninitial bite compression force of less than 1500 grams.
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